Nc Pulled Pork Bbq Recipe

North Carolina Instant Pot Pulled Pork My Forking Life

WEBApr 23, 2019 · Place pork in Instant Pot and pour 1 ½ cups of vinegar bbq sauce and liquid smoke in insert. Cover and cook on high pressure for …

Rating: 4.8/5(30)
1. Whisk Vinegar Bbq sauce ingredients together, set aside.
2. Rub bbq rub over pork pieces, making sure all pieces are fully covered. Place pork in Instant Pot and pour 1 ½ cups of vinegar bbq sauce and liquid smoke in insert. Cover and cook on high pressure for 60 minutes.
3. After 60 minutes, allow Instant Pot to naturally release for 10-15 minutes. Quick release remaining pressure.
4. Remove pork pieces from Instant Pot and shred. Drizzle with remaining vinegar bbq sauce when serving. Enjoy :)

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Carolina Pulled Pork Girl Carnivore Carolina Style …

WEBMar 25, 2020 · Place the rubbed pork shoulder in the smoker and cover. Smoke the pork 3 to 4 hours until the pork temps at 160 degrees. …

Rating: 5/5(42)
1. In a small bowl, mix the salt, ground mustard, pepper, paprika, and cayene together.
2. Prep your charcoal in a chimney starter and once the embers are ashed, carefully transfer to your smoker per the manufacturer's directions
3. Place the rubbed pork shoulder in the smoker and cover.
4. When the pork is safe to handle, remove the bone from the pork and shred the meat or chop into bite sized pieces.

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Crock Pot Eastern Carolina Pulled Pork The Country …

WEBAug 12, 2023 · Instructions. Pat the pork dry with paper towels and set aside. In a small bowl, stir together the brown sugar, salt, garlic powder, …

Rating: 5/5(2)

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Easy Carolina Pulled Pork Recipe No Spoon Necessary

WEBMay 12, 2019 · When ready to reheat pork, preheat an oven to 250 degrees F. Transfer the pork a sheet pan or roasting pan and toss with …

Rating: 5/5(15)
1. For the Dry Rub: Combine all the dry rub ingredients in a small mixing bowl. Remove 2 tablespoons of the rub and set aside. Pat Pork Butt dry and sprinkle ½ of the dry rub on top of the pork. Massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or half sheet pan. Place in the refrigerator and allow to rest for an hour, or preferably overnight. (If refrigerated, allow the pork to sit at room temperature for 30 minutes before browning to remove the chill)
2. Brown the Pork Butt: Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total. (The pork will brown fast because of the sugar in the dry rub. Watch it carefully and do not let it burn.) . Remove the pork and transfer it to the slow cooker, fat cap facing UP.
3. Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
4. When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.

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